Chicken Fajitas

This is our take on the old classic chicken fajitas. The best thing about it is the spices used to marinate the chicken, you can make is with as much or little chilli as you like. The great thing about fajitas is that you add almost anything you like to them, and as long as you use fresh ingredients it's going to taste great.

We wouldn't normally suggest substituting 'real' ingredients for diet versions, but this is one recipe where these substitutions can work quite well.  Using reduced fat sour cream is a good way to save calories, and it tastes just the same.  You can also find 'light' tortilla wraps, which are a little thinner but taste just as nice as the regular versions.

With these substitutions, one portion of this recipe is worth 7.5 weight watchers points - definitely worth it!

Ingredients (serves 2)
For the chicken:

• 4 cloves of garlic
• 2 tablespoons of coriander seeds
• 2 tablespoons of cumin seeds
• 1 teaspoon of paprika
• 1 red chilli
• 350g chicken breast (5.5 points)

For the salsa:

• 100g cherry tomatoes
• Half a red onion
• 2 red chillies
• Juice of half a lime
• A small bunch of coriander leaves

For the char-grilled vegetables

• 2 pointed peppers
• 1 white onion
• Half a red onion
• A bunch of spring onions
• 1 tablespoon of oil (2.5 points)

To complete

• 4 large wheat tortillas (1.5 points per wrap)
• Salad leaves
• Sour cream (use a low fat substitute) (1 point per serving)

First make the marinade for the chicken. Put the garlic, coriander seeds, cumin seeds, paprika and chilli in a pestle and mortar with a little salt and grind until it becomes a paste. If you don't have a pestle and mortar you can just put the ingredients in a food processor and blitz until it becomes a paste.



Evenly spread the paste over the chicken breast and leave to marinate for an hour or so.

While that's marinating, make the salsa. Chop the tomatoes, onion and chillies and place in a bowl with the chopped coriander and add the juice of half the lime give a good stir and taste and adjust the ratio of ingredients according to your taste. Then cover the bowl and place in the fridge to keep it cool and fresh. Having cold salsa with hot chicken and char-grilled vegetables gives a really nice contrast when rolled up in a tortilla.

Now start on the char-grilled vegetables. Cut the peppers into strips about 1cm wide and 4 or 5cm long.



Cut the onions into half cm slices and cut the spring onions into pieces about 4 or 5 cm long.



To get a really good char-grilled flavour we use a cast iron grill pan, but if you don't have one of these any heavy frying pan can substitute.

Heat the pan over a high heat and add the oil and wipe round with a paper towel. You should be able to get away with this oil for all the vegetables and the chicken without having to add any more. When the pan is really hot, add enough vegetables as you can in one layer and leave to cook without moving until the start to have bits of black on them, then flip them over by shaking the pan and cook the other side. When they're done, put them in a bowl and cover with some paper towel to keep the heat in before adding the next load of vegetables.

When the vegetables are done continue with the chicken. Cook the chicken in the same way over a high heat and turn to cook on both side. When they're done, slice the cooked chicken into thin slices.

We like to put all the completed ingredients on the table and make the fajitas as we eat them